KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №048 Cake "Aurora"

Weight 1 kg.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 35.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 193.00 144.75 6.85 5.14 
3№059 Cream "Charlotte" (main)75.0 150.00 112.50 5.32 3.99 
4No. 095 Blotting syrup50.0 130.00 65.00 4.62 2.31 
5Prague cream72.5 130.00 94.25 4.62 3.35 
6Sign up
7No. 104 Jelly50.0 30.00 15.00 1.06 0.53 
8Roasted kernels97.5 30.00 29.25 1.06 1.04 
9№067 Cream "Charlotte" chocolate75.5 8.00 6.04 0.28 0.21 
10№002 Fried biscuit crumb94.0 7.00 6.58 0.25 0.23 
11Sign up
Total29.0 71.0 1000.00 710.07 35.50 25.21 
Output29.0 71.0 1000.00 710.07 25.21 
№059 Cream "Charlotte" (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 5.33 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 2.25 1.89 
3Vanilla powder99.854.10 4.09 0.0220.022
4Cognac or dessert wine—  1.64 —   0.009—   
Total25.0 75.0 1022.08 766.09 5.44 4.08 
Losses 2.1%16.09 0.086
Output25.0 75.0 1000.00 750.00 5.32 3.99 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.0570.043
Baking/boiling 0.06%0.62 0.003
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.0570.043
№067 Cream "Charlotte" chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.28 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 382.33 321.16 0.11 0.091
3Cocoa powder [Skurikhin]95.0 48.14 45.73 0.0140.013
4Cognac—  1.52 —   0.00 —   
5Vanilla powder99.851.42 1.42 0.00 0.00 
Total24.5 75.5 1021.07 771.21 0.29 0.22 
Losses 2.1%16.21 0.005
Output24.5 75.5 1000.00 755.00 0.28 0.21 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.0030.002
Baking/boiling -0.04%-0.39 -0.00 
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.0030.002
Sponge cake with butter and cocoa recipe for cakes "Prague", "Aurora", "Hvilya"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 7.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85301.08 300.63 2.14 2.13 
3Flour, premium85.5 249.42 213.25 1.77 1.51 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 85.99 72.23 0.61 0.51 
5Cocoa powder [Skurikhin]95.0 51.64 49.06 0.37 0.35 
Total39.3 60.7 1333.35 809.38 9.47 5.75 
Losses 6.1%49.38 0.35 
Output24.0 76.0 1000.00 760.00 7.10 5.40 
Losses before baking/boiling, shrinkage 3.05057%60.7 40.67 24.69 0.29 0.18 
Baking/boiling 20.13%260.19 1.85 
Losses after baking/boiling, shrinkage 3.05057%76.0 32.49 24.69 0.23 0.18 
No. 001 Biscuit (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 6.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 2.38 2.37 
3Flour, premium85.5 281.16 240.39 1.93 1.65 
4Potato starch80.0 69.42 55.54 0.48 0.38 
5Essence—  3.47 —   0.024—   
Total37.6 62.4 1279.69 798.72 8.77 5.47 
Losses 6.1%48.72 0.33 
Output25.0 75.0 1000.00 750.00 6.85 5.14 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 0.27 0.17 
Baking/boiling 16.78%208.18 1.43 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 0.22 0.17 
No. 095 Blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 4.62 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 2.37 2.36 
3Cognac or dessert wine—  47.95 —   0.22 —   
4Essence of rum—  1.92 —   0.009—   
Total54.6 45.4 1127.32 512.30 5.20 2.36 
Losses 2.4%12.30 0.057
Output50.0 50.0 1000.00 500.00 4.62 2.31 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.0620.028
Baking/boiling 9.11%101.49 0.47 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.0570.028
Prague cream basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 4.62 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 324.31 239.99 1.50 1.11 
3Raw egg yolk46.0 55.88 25.70 0.26 0.12 
4Water—  55.88 —   0.26 —   
5Cocoa powder [Skurikhin]95.0 25.18 23.92 0.12 0.11 
6Sign up
Total25.8 74.2 998.37 740.55 4.61 3.42 
Losses 2.1%15.55 0.072
Output27.5 72.5 1000.00 725.00 4.62 3.35 
Losses before baking/boiling, shrinkage 1.05005%74.2 10.48 7.78 0.0480.036
Baking/boiling -2.31%-22.84 -0.11 
Losses after baking/boiling, shrinkage 1.05005%72.5 10.73 7.78 0.0500.036
No. 060 Charlotte syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 3.33 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 420.90 50.51 1.40 0.17 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 0.37 0.10 
Total38.9 61.1 1164.48 711.21 3.88 2.37 
Losses 3.6%25.61 0.085
Output31.4 68.6 1000.00 685.60 3.33 2.28 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 0.0700.043
Baking/boiling 10.92%124.84 0.42 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.0620.043
No. 104 Jelly basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 1.07 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 0.44 0.44 
3Starch syrup78.0 103.34 80.61 0.11 0.086
4Agar (E406)85.0 10.34 8.79 0.0110.009
5Essence—  3.10 —   0.003—   
6Sign up
7Food paint—  1.00 —   0.001—   
Total50.0 50.0 1010.08 505.04 1.08 0.54 
Losses 1.0%5.04 0.005
Output50.0 50.0 1000.00 500.00 1.06 0.53 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0050.003
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0050.003
№002 Fried biscuit crumb basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.25 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 0.11 0.11 
3Flour, premium85.5 356.18 304.53 0.0890.076
4Potato starch80.0 87.95 70.36 0.0220.017
5Essence—  4.40 —   0.001—   
Total37.6 62.4 1621.13 1011.83 0.40 0.25 
Losses 7.1%71.83 0.018
Output6.0 94.0 1000.00 940.00 0.25 0.23 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.0140.009
Baking/boiling 33.6%525.38 0.13 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.0090.009
Consolidated recipe, k=1.032667
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 35.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.859.54 9.52 9.85 9.83 
2Melange27.0 8.73 2.36 9.01 2.43 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 5.44 4.57 5.62 4.72 
4Fruit cooking69.0 4.26 2.94 4.40 3.04 
5Flour, premium85.5 3.79 3.24 3.91 3.34 
6Sign up—  3.37 —   3.48 —   
7Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 1.50 1.11 1.55 1.14 
8Fresh whole milk the weight ratio of fat 3.2%12.0 1.40 0.17 1.45 0.17 
9Roasted kernels97.5 1.06 1.04 1.10 1.07 
10Cocoa powder [Skurikhin]95.0 0.57 0.54 0.59 0.56 
11Sign up80.0 0.50 0.40 0.51 0.41 
12Chicken eggs [chicken egg] [2]27.0 0.37 0.10 0.39 0.10 
13Raw egg yolk46.0 0.26 0.12 0.27 0.12 
14Cognac or dessert wine—  0.23 —   0.24 —   
15Starch syrup78.0 0.11 0.0860.11 0.089
16Sign up—  0.028—   0.029—   
17Vanilla powder99.850.0220.0220.0230.023
18Agar (E406)85.0 0.0110.0090.0110.010
19Essence of rum—  0.009—   0.009—   
20Citric acid (E330)98.0 0.0020.0020.0020.002
21Sign up—  0.001—   0.001—   
22Food paint—  0.001—   0.001—   
23Cognac—  0.00 —   0.00 —   
Total41.20 26.22 42.55 27.08 
Total phase loss 3.9%1.01 
Other losses 3.2%0.86 
General losses 6.9%1.87 
Output71.0 35.50 25.21 35.50 25.21 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yeschicken eggs; melangeno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesfresh whole milk the weight ratio of fat 3.2%; butter; whole condensed milk with sugar the weight ratio of fat 8.5%no data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data